Aubergine Salad on Pita Triangles

Zaanouk was one of the most delicious Moroccan ‘cooked’ salads we tasted on our trip there.


  • 2 medium aubergines, sliced
  • 2 t (10 ml) Ina Paarman's Seasoned Sea Salt
  • canola oil for frying
  • 2 large tomatoes
  • 2 cloves garlic, finely chopped
  • 2 T (30 ml) parsley, finely chopped
  • 1½ (7,5 ml) paprika
  • 1 T (15 ml) cumin
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) lemon juice
  • 3 mini pita breads cut into triangles

Season aubergine slices with Seasoned Salt and leave in a colander for 30 minutes. Cube and gently fry the aubergines until golden. Peel and dice tomatoes. Place diced tomato, garlic, fried aubergine, parsley, spices and olive oil in a frying pan over low heat. Mash together and continue cooking over low heat until dry and pasty.

Add 2 t (10 ml) lemon juice and taste for seasoning.

**To serve:**

Dish the aubergine into a bowl and serve with pita triangles as a salad or spread.

Ina's Tip

For this recipe it is not necessary to salt the aubergine beforehand. Buy well ripened aubergines.

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